Salsa Dip - cooking recipe

Ingredients

2 (4 oz.) cans chopped green chiles, drained
2 (4 oz.) cans sliced ripe olives, drained
1 c. chopped green olives
1 large tomato, chopped
2 Tbsp. oil
1 Tbsp. vinegar
garlic powder to taste

Preparation

Combine ingredients and mix thoroughly.
Cover and refrigerate overnight.
Serve with tortilla chips